After enjoying a prolonged resurgence in popularity, the espresso martini may have finally overstayed its welcome in the cocktail spotlight. Once a novelty upon its revival—despite dating back to the 1980s—the espresso martini has become a bar menu staple, now bordering on cliché. As trend-savvy drinkers begin to seek alternatives, one classic cocktail is being quietly repositioned as a refined replacement: the Brandy Alexander.
Like the espresso martini, the Brandy Alexander is a dessert cocktail, ideal for indulgent sipping rather than all-night drinking. The espresso martini, traditionally made with espresso, vodka, coffee liqueur, and occasionally a sweetener, offers a bold and bittersweet profile enhanced by caffeine. In contrast, the Brandy Alexander blends brandy, crème de cacao, and heavy cream, topped with a dusting of nutmeg, resulting in a smooth, decadent experience.
Neither cocktail is particularly suited to food pairings or extended sessions, and while the espresso martini has enjoyed brunch popularity, its time may be waning—especially given bartenders’ well-documented frustration with its preparation. The Brandy Alexander, free from the need for fresh espresso and free from caffeine entirely, stands out as a simpler and arguably more elegant choice.
The cocktail’s lineage adds to its charm. The original Alexander dates back to the early 20th century and was made with gin. The switch to brandy came later, with some variations calling specifically for cognac. Though the precise moment of this evolution is unclear—particularly given the lack of documentation in pre-social media eras—the Brandy Alexander eventually carved out its own identity.
Unlike the espresso martini, which risks seeming passé due to its ubiquity, the Brandy Alexander remains untouched by overexposure. Its under-the-radar status and historical pedigree may now be its greatest assets, positioning it as the next classic to reclaim a place in modern cocktail culture.
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